Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before inverting onto a wire rack to cool completely. Carefully remove waxed paper.

For frosting, in a large heavy saucepan over low heat, combine the syrup, egg whites and cream of tartar. With a portable mixer, beat on low speed for 1 minute. Continue beating until frosting reaches 160°, about 8 minutes. Transfer to a large bowl. Beat on high speed until frosting forms stiff peaks, about 7 minutes. Remove 1/4 cup frosting to a small bowl; tint with green and yellow food coloring and set aside.

Cut cake widthwise into thirds. Place one layer on a serving plate; spread with a third of the frosting. Repeat layers. Arrange pumpkins on cake; add vines with the green frosting.Yield: 12 servings.

Originally published as Pumpkin Patch Torte in Halloween Party Favorites 2009
2009, p23

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"My family totally loved this cake. I took pictures of my daughter and I through out the process and we had so much fun all the way through the last bite. It turned out looking just like the picture and we have only had 1 pumpkin slide off the top otherwise we had peaks and valleys for 2 days. It's definitely more than 12 servings we actually got about 28 out of it as we shared with friends and we are a family of 6 and had some 2 days in a row. Thank you Taste of Home Test Kitchen. This is a winner according to my family."

"Frustrating...could not get the egg white mixture to have stiff peaks. Could be the weather (?) or that I didn't have a candy thermometer. Made it a cake in a 9 x 13 dish. More trouble to make than it was worth."